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Super Bowl Sunday is almost here. Avocados are ripening on the counter and party menus drafted. At this time each year I get requests from viewers who need last minute help finding crowd friendly party recipes so I’ve assembled some of my favorites in a special Super Bowl Recipe Collection. Take…

With Pro Bowl and Super Bowl Sundays almost here, it is time to start ripening your avocados and planning your party menus. Salma and Savannah’s Salsa isn’t your usual guacamole. The combination of a cooked tomatillo sauce with chunks of avocado, chopped green onions, and cilantro creates an experience that guests…

I was recently notified that I am one of the Pioneer Award Winners in this year’s Taste Awards. The Taste Awards represent the Lifestyle Entertainment Industry and celebrate the year’s best achievements in Food, Fashion, Home and Lifestyle programs on Television, in Film, Online, and on Radio. The awards were given at…

The James Beard Foundation has just extended the application deadline for its 2015 Women in Culinary Leadership Grant to January 16, 2015. Women with at least two years of professional hospitality or culinary experience have the opportunity to apply for a chance to participate in a six or twelve-month accelerated, learning-by-doing mentorship…

The morning after Thanksgiving I was on The Today Show transforming the traditional holiday leftovers into a Southwestern Shepherd’s Pie and an Italian Turkey Soup with Stuffing Dumplings. Co-hosts Natalie Morales and Willie Geist stopped by to taste. Here’s the link to my video and recipes on the Today Show web…

The morning after Thanksgiving I was on The Today Show transforming the traditional holiday leftovers into a Southwestern Shepherd’s Pie and an Italian Turkey Soup with Stuffing Dumplings. Co-hosts Natalie Morales and Willie Geist stopped by to taste. Here’s the link to my video and recipes on the Today Show web…

What to Bake and How to Bake It by British food writer, stylist, editor, and teacher, Jane Hornby, offers a collection of 50 new and old classics from the oven. As in Hornby’s other cookbooks, What to Cook and How to Cook It and Fresh and Easy: What to Cook…

On November 10th, I will be demonstrating for guests at the Lake Austin Spa Resort in Austin, Texas. This is what I will be making: Lyonnaise-style Salad, Spinach-stuffed Chicken Thighs, and Chocolate-dipped Coconut Meringue Drops. To learn more or to register for the event, call 512-372-7380 or 800-847-5637, or go to Lake Austin.

On November 10th, I will be demonstrating for guests at the Lake Austin Spa Resort in Austin, Texas. This is what I will be making: Lyonnaise-style Salad, Spinach-stuffed Chicken Thighs, and Chocolate-dipped Coconut Meringue Drops. To learn more or to register for the event, call 512-372-7380 or 800-847-5637, or go to Lake Austin.

An article by Rachel Tepper on Yahoo! Food covered my interview with Julia Turshen on the Heritage Radio Network’s Radio Cherry Bombe in which we chatted about deciding to go to culinary school, Julia Child, and the importance of humility. You’ll find it at Cherry Bombe. It was accompanied by this…

Named one of America’s Top 10 Fall Wine Festivals by Fodor’s, the 10th Annual Denver International Wine Festival will be in full swing from November 19th to 21st at the Omni Interlocken Resort in Broomfield, Colorado. I will be the honorary host of Pairsine, The Taste of Elegance Chefs Food…

On Saturday, September 20th, you’ll find me at the 9th Annual Newport Mansions Wine and Food Festival. At 1:30, I will be doing a demo in the Marble House about how to make a French apple tart in the shape of a rose and I will be sharing a little…

A lot of things show up in my e-mail inbox each day but when my weekly newsletter from 150ish.com arrived a week or so ago with this article about Black Garlic I found it so interesting that I just had to stop everything and read the whole story. The web…

For culinary pros looking to sharpen their butchery skills, from July 23rd to 25th, the International Culinary Center’s Soho, NY, school will be hosting a 3-day Butchery Intensive with Erika Nakamura of Lindy & Grundy, the old-fashioned Los Angeles butcher shop which has been making waves with their sustainable, whole-animal approach.The course will…

Here is a list of broadcast schedules for Season Four of Sara’s Weeknight Meals in the top markets. Season Four of Sara’s Weeknight Meals premieres around the country on public television starting on June, 19, 2014 with twenty brand new episodes. Tired of making the same old 10 tired dishes? Well this…

I am fresh back from my river trip down the Rhone. I love that part of France and there is no better way to see it than from a river boat. See the almost budding lavender fields in Ardeche at left. Here is my account of the highlights. Here are the…

I just returned from a riverboat cruise down the Rhone in France on the A Rosa ship called “Stella” here is the view from my cabin window at dawn and here are the recipes for Mini Goat Cheese Souffles in Phyllo Cups with Micro Greens and Radish Salad and Spicy…

I just returned from a riverboat cruise down the Rhone in France on the A Rosa ship called “Stella” here is the view from my cabin window at dawn and here are the recipes for Mini Goat Cheese Souffles in Phyllo Cups with Micro Greens and Radish Salad and Spicy…

To celebrate Mother’s Day, this is a recipe that I remember my mother and my aunt making frequently—it is a good choice for anyone who doesn’t feel he or she has the time to make homemade dough. I’ve adapted it from my aunt Jean’s recipe where she uses “homemade-style” white…

I am going to be back at the Lake Austin Spa Resort on July 14, teaching a class on healthy summer salads, including Tomato Avocado Salad with Gingered Tomato Vinaigrette, and Grilled Pork Tenderloin with Feta Dressing and Watermelon Cucumber Salsa. For more information or to register for the event, call…

Chicken thighs should be more popular. The meat is much more flavorful than the white meat and almost always cooks up moist, which is not something you can say of chicken breast meat. Yes, the thigh is slightly more caloric than the breast, but I prefer it anyway. This is…

Each year at this time I get questions about preparing, storing, and using hard-cooked eggs. I just wanted to remind you that you can find the answers to your questions in the Kitchen Shrink archive 24/7 all year long. Here are direct links to the answers to your Holiday Egg…

Plan ahead for your spring vacation in the French countryside. From May 24th to 31st, I will be teaching cooking classes on an A-ROSA Rhône/Saône river cruise. We will discover delicious French ingredients and recipes that use them as we cruise from Lyons to Arles and back with stops at Lyon, Mâcon,…